Text 31502, 82 rader
Skriven 2012-12-01 07:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Meat 642
================
 ML> Where's your source for bbq pork, and is it the standard
 ML> fatty stuff made with shoulder meat, or the Americanized
 ML> version that often is from the loin (and is way too lean,
 ML> bordering on the inedible and certainly inauthentic).
 DS> We tried that one time -- and only one time -- back when we were
 DS> making pulled pork in the crockpot (i.e. before I got my electric
 DS> smoker).  It was, as you say, a disappointment.  Pork loin makes a good
 DS> roast, but it fails as BBQ pork.

I was referring to Chinese style BBQ, where loin fails as
badly as it would in American style BBQ. It does brine and
smoke well, though, where it becomes Canadian bacon. (Until
recently the best Canadian bacon I had had was on Air Canada
in I think 1974 or so).

 DS> Interesting note on the price of pork shoulder in our area.  When
 DS> Wegman's opened up, they advertised and sold it for $1.39 per pound.
 DS> All the other grocery stores had been selling it for prices up to
 DS> $3.99 per pound -- when available.  BJs was our usual source and was at
 DS> $1.69 or $1.79.  Now most of the stores are occasionally offering it at
 DS> prices in the $1.50 neighborhood, and BJs has dropped their price
 DS> albeit not all the way down to $1.39.

I can't understand the weird pricing schemes. A couple days
ago I went shopping for my preconcert dinner and found that
strip steaks were $6 something, sirloin tips a buck less,
and ordinary chuck steaks a buck less than that. And there
were pork chops, package of 2 for $5, but you could get a
half loin (what, 16 chops, boneless) for $11, which I did.

 -=> Dale Shipp said to Dave Drum <=-

 DD> Have you had a free-range chicken? The difference is as dramatic in a
 DS> Cannot say that I have had one, nor that I have seen them for sale

I reported in RIME Cuisine about one I had in the early '90s,
gotten from the then downscale and now upscale Johnnie's
Foodmaster market, and the then-moderator (before I became
it) went on a rant about how it was all a con. Later when I
posted about being upgraded to business class (then called
Connoisseur class) he went on a rant about how that was all
a con, so he made that obvious pun. I rather enjoy business
class, but only once or so a year do I feel the need to
actually pay for it - usually it comes by itself.

 DS> anywhere.  Our home cooked chicken is usually either bone in or
 DS> boneless breasts, not pumped up with juice if we can get that.

Funny thing about the pumped up with juice is that that's
what the brining recipes do, and all the foodies decry the
one and extol the other.

 DS> Otherwise, much of the time the chicken we do eat is either Popeyes or
 DS> a roasted chicken from BJs.

#1 good; #2 economical.

------------- Recipe Extracted from Meal-Master (tm) v6.30

     Title: Chicken Maque Choux
Categories: Cajun Main dish Poultry
  Servings:  4

     18 ea Young tender corn                   1 ea Large spring chicken
      1 ea Large onion, finely chopped       1/2 ea Bell pepper, chopped
      1 ea Large tomato, small pieces          1 t  Salt
      1 t  Sugar                               1 x  Black pepper
      2 T  Cooking oil                         1 x  Milk, if needed

  Cut corn off cob, and then scrape ears with back of knife to
  obtain milky pulp in a heavy iron pot, brown the chicken in
  oil a few pieces at a time, until all sides are done.  Add
  corn, onions and the rest of the ingredients to the pot.
  Stir mixture frequently while cooking over low flame for
  30 minutes.  If mixture is too dry, add a small amount of milk.
  Will serve four.
  From "Talk About Good" submitted by Mrs. Warren Butcher

-----
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)